Best Goat Water Recipes

GOAT WATER

GOAT WATER image

Yield 6 bowls (large)

Number Of Ingredients 11

Ingredients

1-1.5 pounds of Mutton, stripped or sliced in lengths of 6-8 inches.
1 cup green onions, diced
4/5 scotch bonnets, diced and cut up fine
1 cup celery, diced
3 cups flour, 1 cup for coating mutton and 2 for dumplings
1 tblsp salt and pepper
1 tsp all spice
1 tsp cumin
6 carrots, sliced about 1/2 inch in width
(rounds)
File powder to taste

Steps:

Coat the mutton in flour and salt/pepper mixture then brown Add browned meat and 2 quarts water to stock pot and bring to a boil, add diced vegetables and peppers, skim any foam, reduce to medium heat and add carrots, let cook for 30 minutes carrots, reduce heat to simmer and cook for additional hour. Add dumplings (flour/water) and let simmer for another 30 minutes. Serve with french bread or biscuits, scoop out into bowls, 1/3 mutton, 2/3 carrots and dumplings. Will be very spicy, sip gingerly till adjusted to heat, watch sweat pop out on forehead!

GOAT WATER

Goat water image

Make our version of goat water, a stew made with goat meat that's the national dish of Montserrat. It's a direct reflection of the island's African and Irish ancestries

Provided by Keshia Sakarah

Categories Dinner

Time 3h

Number Of Ingredients 21

Ingredients

1 lemon, juiced
1 kg goat meat, cut into 5cm chunks
1 tbsp vegetable oil
1 tbsp brown sugar or molasses
2 tsp cloves
2 tsp pimento
2 tsp ground mace
a few thyme sprigs, plus more to serve
1/2 garlic bulb, cloves peeled and crushed
1 Scotch bonnet chilli, chopped
1 celery stick, chopped
1/2 green pepper, chopped into 1½cm chunks
1 red pepper, finely chopped
2 spring onions, finely chopped
1 onion, chopped
1 tsp gravy browning
1-2 bay leaves
1 tsp cornflour
1 tbsp rum (optional)
bread, to serve
1-2 tsp plain flour or cornflour

Steps:

Mix the lemon juice into a large bowl of water. Rinse the goat meat in the lemon water, then drain. Pat the goat meat dry with kitchen paper. Set aside.
Heat the oil in a large saucepan or casserole dish set over a medium-high heat, then stir in the sugar and cook for a few minutes until golden and caramelised. Add the goat meat and cook, turning, until browned all over. Add 1 litre water, the spices and thyme, and bring to a boil, skimming off any scum that rises to the surface. Meanwhile blend the garlic, scotch bonnet, celery, peppers and onions in a food processor to make a coarse paste. Add to the goat along with the gravy browning and bay leaves. Bring to the boil, then reduce the heat, cover and simmer for about 2-2½ hrs until the meat is very tender.
Combine the cornflour with 50ml water, then add to the pan. Simmer for another 10 mins, uncovered, until the sauce has thickened slightly - it will be the consistency of single cream. Stir in the rum, then serve with more thyme scattered over and with bread on the side.

Nutrition Facts : Calories 228 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.47 milligram of sodium